Sun, 17 May, 2015
Did I say before that I consider muffins an inferior product? All that mixing-dry-into-wet or is it the other way round, lumpy dough – oh no, that’s not how I was taught to bake: whipping up light sponges. Layering cakes. Egg whites and egg yolks separated. Bain-marie. Grown-up stuff, what patisserie chefing is about.
Well, all right - I sometimes cheat. The trick to claiming you don’t make things as easy and crude as muffins, but still produce those instant gratification (try not to get one from Starbucks when hungry and it’s not quite lunchtime) little things is to make a good cake mix and spoon it into muffin cases.
This is a good cake mix – the best, the banana cake. I honestly can’t recall where the recipe comes from, I found it ages ago on the Internet and have been baking my banana cake with it ever since – to consistently excellent results. Just make the mix, pour it into muffin cases instead of the loaf tin, bake it for a shorter time. Result. Delishhh.
banana muffinsServings: 6 large muffinsTime: 1 hour
- Makes 6 large muffins
- 60g dark brown sugar
- 50g Demerara sugar
- 55g sunflower or groundnut oil
- 1 large egg
- 130g plain flour
- 1tsp baking powder
- 2 small overripe bananas
- about 60g in total chopped dried mango and pineapple
1. Preheat the oven to 170C/325F/gas 4. Insert muffin cases into a muffin tin or butter and flour the hollows.
2. Beat the sugars with the oil. Add the egg and beat with a mixer on high speed for about two minutes.
3. Mash the bananas in a separate bowl (potato ricer works a treat). Mix the flour with the baking powder and add half the amount to the mix, beating in well. Add the mashed bananas, the rest of the flour and beat for a couple of minutes. Stir in the mango and pineapple chunks.
4. Pour the mix into the muffin cases – it will be quite runny, fill about half of each case or hollow.
5. Bake for about 40 minutes, until a skewer inserted in the middle of the muffin comes out clean. Cool slightly in the tin, remove and cool completely on a wire rack.
6. Dust with icing sugar, caster sugar or melt a little chocolate and drizzle over each muffin.
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tHANKS SO MUCH, SIMPLE REALLY.
Hi Barbara! Cut parchment into squares about 15cm/6 inch. Find a tumbler or a glass similar size to the muffin tin hollows. Fold the parchment squares over the outside of the tumbler, press the folds to stop them unfurling, then use them as liners in the tin.
How do you do the ggreaseproof liners in the muffin tin please/
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